The result was exactly what I had in mind. Rich, dense, decadent. Hot from the oven, these little cakes were the perfect match for the last of the coconut vanilla ice cream I made for Manflesh's birthday last week. Tonight, after a couple of days on the counter, they were still almost as good after a 5 minute warmup in the oven.
|See that fudgey, pudding-ey middle?|
1/2 cup (one stick) softened buter
a heaping half-cup of Medjool dates (10-12 big dates), pits removed - measure the fruit by packing it into the cup
a dash of salt
1 teaspoon vanilla
7 tablespoons cocoa powder
5 tablespoons whole wheat flour
Preheat your oven to 400 degrees.
Put the butter, dates, and eggs in a small bowl. Attack with the immersion blender until the dates are ground smooth. You will need to stir the chunks up from the bottom and re-blend a few times. Add the salt and vanilla and mix thoroughly, then mix in the cocoa, and finally the flour.
Spoon the batter into 8 silicone muffin cups. I have, and love, these, from Chicago Metallic. You can probably get away with well greased metal pans as well, but release will be trickier.
Bake for 8-9 minutes, or until the middles are not quite set. Remove from the oven, and allow to cool just enough to handle. Turn the cakes out onto a plate alongside some vanilla ice cream, whipped cream, or some other tasty white creamy thing.
To re-heat leftover cakes, try 5 minutes at 350.